GF Vegetable Clafouti
It’s getting cold outside… And on a sunny day, along with some vitamin D, it’s perfect to eat outdoors.
I am a big fan of Clafoutis and Crustless Quiches.
I am sure you will love this recipe from Lauren, because it is fully loaded in Vegetables. It is also Gluten-Free so everyone can share.
As usual, the Step-by-Step Video is below the recipe.
Bon Appétit!
GF Vegetable Clafoutis
Perfect recipe when you need to load on your vegetable intake!
Equipment
Ingredients
- 4 carrots (Chopped)
- 1 zucchini (Chopped)
- 1 red bell pepper (Chopped)
- 1 onion (Chopped)
- 2 tbsp Sweet basil oil
- 3/4 cup (180 g) heavy whipping cream
- 1 tbsp garlic powder
- salt and pepper (Season to taste)
- 2.5 tbsp of GF Flour (Bob's Red Mill)
- 4 oz (100 g) Sharp Cheddar (cubbed)
- 3/4 cup (85 g) of Shredded Cheese (Mix)
Instructions
- Preheat oven at 375F/190C.
- Peel your carrots. Remove the ends and cut them in 2-3 pieces. Set aside.
- Wash the zucchini. Remove the ends and cut them in 2-3 pieces. Set aside.
- Wash and clean the bell pepper and slice it into quarters. Set aside.
- Peel and cut your onion in 6-8 pieces. Set aside.
- Using the eco-chop, one at a time, chop your carrots, zucchini, bell pepper and onions (you can place the chopped carrots, zucchini and bell pepper in a separate bowl or plate).
- Heat a frying pan on medium. And once hot, pour the sweet basil oil and the chopped onions. Cook for about 5-8min. Then, add the rest of your chopped vegetables and cook for another 5min.
- In a mixing bowl, whisk together eggs and cream. Add the garlic powder and season to taste (salt, pepper). Add GF flour, then the cheddar and shredded cheese.
- Once the vegetables are almost cooked, using a spatula gently add them to your batter, along with the chopped basil. Set aside.
- Place your Fluted bon Mold Flexipan® on the top of your perforated baking sheet.
- Pour your batter into the Flexipan®.
- Bake for 40 minutes at 375F/190C. (every oven heats differently, monitor your clafouti from 30min).
- Once your clafouti is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy. Bon appétit!
YouTube Video
Photos
Nutrition
Serving: 10g | Calories: 186kcal | Carbohydrates: 7g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 209mg | Potassium: 226mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4982IU | Vitamin C: 21mg | Calcium: 198mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
